Homemade Pickled Beets

Ingredients

• 4 medium beets (red or golden)

• 1 cup white vinegar or apple cider vinegar

• 1 cup water

• ½ cup sugar (adjust to taste)

• ½ tsp salt

Optional flavor add-ins

• 1 small cinnamon stick

• 2–3 cloves

• 1 bay leaf

• A few peppercorns

• Sliced onion

Instructions

1. Cook beets

   • Boil whole beets (skins on) for 30–40 minutes until fork-tender

   • Or roast wrapped in foil at 400°F (205°C) for ~45 minutes
     Cool slightly, then peel and slice.

2. Make pickling liquid
   In a saucepan, combine vinegar, water, sugar, salt, and any spices.
   Bring to a simmer, stirring until sugar dissolves.

3. Pack jars
   Place sliced beets (and onion if using) into clean jars.

4. Pour brine
   Carefully pour hot liquid over beets until fully covered.

5. Cool & chill
   Let cool, seal, and refrigerate at least 24 hours before eating.

Storage

• Keeps in the fridge up to 2–3 weeks

• Flavor improves after a few days

Tips & Variations

• For less sweetness, reduce sugar to ¼ cup.

• Add orange peel or ginger for a citrusy twist.

• Works great with golden beets to avoid staining.